Friday, June 12, 2015

Celebrating 5 years of deliciousness

The Cooks of Cake and Kindness turns 5 today! In human years, that’s pretty young...but in blog years, that’s, like, FOREVER.

Actually, time has flown, and it really doesn’t seem like that much time has passed since the inception of our blog and that first post. In the ensuing years, we have both earned our PhDs and accepted jobs in the same group at Cummins, Inc., and sit right next to each other at work, sharing a (cubicle) wall just like the good old grad school days. Karla has gotten married, bought a house, and had a son (and has another baby on the way). Gayatri has become “Tita G” (translation: Aunt G) to Karla’s son.

Now that we aren’t being distracted by tedious graduate research and studies, we’ve been able to blog more actively. From a low of only 4 recipes posts in 2012 (admittedly a busy year with thesis defenses, graduations, a wedding, and relocations), this year we have more than septupled that amount - and the year isn’t even half over yet! We have also received our very first “we’re gonna get paid to bake!” order - for a baby shower cake!To celebrate this milestone birthday, The Cooks of Cake and Kindness has launched a Facebook page! And, of course, any mention of “birthday” wouldn’t be complete without cake!

¼ cup vegetable shortening (can use butter instead, I used shortening to get more stable buttercream)

1.5 cups confectioners sugar

1 tsp vanilla extract

1 Tbsp milk/whipping cream (if required)

Whip all ingredients for the buttercream until light and fluffy. If you refrigerate the buttercream to use later, add some milk/whipping cream and whip frosting until soft.

We’d like to thank our readers for the support, and promiseto keep bringing more recipes to you in the coming years. If you’re on Facebook, check out our page and maybe even toss us a cookie! i.e. give us a “like” :-) Thanks for reading, and happy baking!